CAULIFLOWER AND POTATO PUREE (PUREE DE CHOU-FLEUR)
Most classic purees usually include large quantities of butter or heavy cream. This recipe is lighter, less rich and delicious. One night I made dinner and, without asking, served a puree of cauliflower and potatoes with broiled chicken and string beans. The puree, which was enough for six, was devoured by four, and I now receive frequent requests for it. Use this recipe as a guide for pureeing other vegetables. Use a ration of potato to vegetable 1 to 3 or, at most, 1 to 2. NOTE: Using a food processor to puree potatoes alone will make them pasty, but using it to puree them together with another vegetable works exceptionally well. I had to do it in two batches because I have a smaller food processor. Put cauliflower in first then the potatoes on top. I did not have to use milk it was smooth enough without it. Yummy!
Provided by Olha7397
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Boil the vegetables until tender, about 15 minutes for the cauliflower and 30 minutes for the potatoes.
- Drain the vegetables and puree them together in a food processor. The puree should be moist enough, but if it isn't, add some milk.
- Stir in the butter and season with the salt and pepper. Blend well. (The puree can be made a day or two in advance and covered with plastic wrap to prevent it from drying out. Reheat in a water bath (bain-marie) or microwave oven.).
- NOTE: When boiling vegetables for a puree, I find that very little additional liquid is necessary for the puree. I steamed my vegetables until soft.
- VARIATIONS:.
- In step 1, when you cook the cauliflower, add one or all of the following: 1 onion, diced; 2 garlic cloves, or 2 carrots, thickly sliced.
- PUREE de NAVETS (Turnip Puree): To use turnips in place of cauliflower, boil equal amounts of potatoes and turnips, cut into chunks, until tender, about 15 minutes for turnips and 30 minutes for potatoes. Prepare as above.
- PUREE de BROCOLI (Broccoli Puree): Substitute 3 pounds of broccoli for the cauliflower.
- At Home With The French Classics.
Nutrition Facts : Calories 168.9, Fat 6.3, SaturatedFat 3.9, Cholesterol 16.7, Sodium 372.1, Carbohydrate 25.4, Fiber 4.9, Sugar 3.2, Protein 4.6
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waqas ilyas
[email protected]This recipe is a great way to use up leftover cauliflower and potatoes. The puree is creamy and flavorful, and the roasted garlic adds a nice touch. I would definitely make this again.
Hamero 980
[email protected]I made this puree for a dinner party and it was a hit! Everyone loved it. The puree was so creamy and flavorful, and the roasted garlic added a really nice depth of flavor. I'll definitely be making this again.
Phawlos Gtieetnnt
[email protected]This was a delicious and easy side dish. I used Yukon Gold potatoes and they worked perfectly. The puree was creamy and flavorful, and the roasted garlic added a nice touch. I would definitely make this again.
Veronica Valencia
[email protected]I followed the recipe exactly and it turned out great! The puree was smooth and creamy, and the roasted garlic added a nice flavor. I would definitely make this again.
Arapha Shahame
[email protected]This puree was bland and boring. I wouldn't recommend it.
Mashiur Rahman
[email protected]Meh.
Muzammil Mazari
[email protected]This recipe is a keeper! It's so easy to make and it always turns out perfect. I love the combination of cauliflower and potato, and the roasted garlic adds a really nice flavor.
Analeigh Atayde
[email protected]I made this puree for my family and they all loved it! Even my picky kids ate it without complaint. It was a great way to get them to eat their vegetables.
janice durham
[email protected]This was a great side dish for my roasted chicken. The puree was creamy and flavorful, and the roasted garlic added a nice touch. I'll definitely be making this again.
Adam Hood
[email protected]Loved this recipe! The puree was so light and fluffy, and the roasted garlic gave it a really nice flavor. I served it with grilled salmon and it was a perfect match.
Beniam Tesfaye
[email protected]Easy to make and delicious! I used Yukon Gold potatoes and they worked perfectly. The puree was smooth and creamy, and the roasted garlic added a nice touch.
Anil
[email protected]This cauliflower and potato puree was a hit at my dinner party! It was so creamy and flavorful, and the roasted garlic added a wonderful depth of flavor. I'll definitely be making this again.